Fantastic traditional Scottish bread. Usually made as a large circular loaf, but I like it as rolls.

2 packages yeast
½ cup warm water

5 cups all-purp flour
½ cup sugar
2 ½ tsp. salt
1 tsp. allspice

¼ cup soft butter
1 cup milk

2 eggs, beaten
¾ cup seedless raisins
¾ cup dried cherries or currants
½ candied citrus fruit pieces (pineapple, oranges, etc)
Foil-wrapped ring, coin, or button (opt.)
2 tbsp sugar
1 tbsp water

Dissolve yeast in water and set aside 5 min. Sift 2 cups of the flour with
the 1/2 cup sugar, salt and allspice together in a bowl. When yeast is done, add butter and milk to flour mixture along with the yeast. Beat for about 2 min with an electric mixer. Add beaten egg. Cover and set in a warm place (on top of the stove when it’s on is a good place) until doubled in volume - about 30 min. With a wooden spoon, beat in remaining flour 1 cup at a time. Knead on a well-floured surface for about 5 min., adding raisins,
currants, candied fruit and foil-wrapped charms as you go. Place in a greased bowl,
cover and allow to rise in a warm place until doubled. Knock down dough and shape into round rolls. Place on a greased sheet and allow to rise to double. Bake at 350’ for about 35-40 mins. Make a glaze with the remaining sugarand water and brush over barmbrack; bake an additional 5-7 mins. Serve as is or toasted.

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